Print

Print Recipe

Delightfully soft cookies packed with browned butter, sea salt, honey, salted pistachios, and white chocolate. A perfect balance of sweet and salty with a chewy texture and lightly crisp edges.

Ingredients

Scale
  • 1 cup butter
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup honey
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon coarse sea salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 1 cup chopped pistachios
  • 1 cup white chocolate chips
  • Optional: flaked sea salt for garnish

Instructions

  1. Melt butter in a medium saucepan over medium-low heat and bring to a boil. Stir or swirl often until butter browns to a rich amber color, about 5 minutes. Remove from heat and let cool for 20-30 minutes.
  2. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. Pour cooled browned butter into mixer bowl with brown and granulated sugars. Beat on medium speed for 1 minute.
  4. Add honey, egg, vanilla extract, coarse sea salt, and baking soda. Mix for another minute until combined.
  5. Switch mixer to low speed and gradually add all-purpose flour, mixing just until the dough comes together.
  6. Fold in chopped pistachios and white chocolate chips until evenly distributed.
  7. Use a medium cookie scoop (about 2 tablespoons) to drop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
  8. Bake for about 8 minutes, until edges are lightly golden and centers still look slightly underdone. Avoid overbaking.
  9. Let cookies rest on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
  10. Sprinkle flaked sea salt on top immediately after baking if desired.

Notes

Let the browned butter cool before mixing to prevent scrambling eggs., Use kosher salt instead of coarse sea salt for less saltiness if preferred., Do not overbake to maintain soft, tender centers; cookies finish baking on the hot sheet after removal from oven., Store cooled cookies in an airtight container at room temperature up to 3 days; add sandwich bread slice to keep soft., Freeze cooled baked cookies airtight for up to 2 months and thaw before serving., Freeze portioned dough on baking sheet then transfer to container; bake from frozen adding 1-2 minutes., Chill dough balls 24-48 hours to enhance flavor, baking directly from fridge may require extra bake time., Reheat cookies in microwave for 8-12 seconds or warm in 300°F oven for 5-7 minutes.

Nutrition

Find it online: https://gingerbaking.com/salted-honey-pistachio-cookies-easy-homemade-cookies/